Amatriciana-style Rigatoni (Rigatoni all'Amatriciana)

Amatriciana-style Rigatoni (Rigatoni all'Amatriciana)

Ease of preparation: Average

Prep Time: 20 minutes

Cook time: 35 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: Red

Ingredients

^{1/4 cup}	^{extra virgin olive oil}
^{1 clove}	^{garlic, minced}
^{1/2 teaspoon or to taste}	^{crushed red pepper flakes}
^{1-1/2 cups}	^{chopped onion}
^{5 ounces}	^{pancetta or bacon, cut into strips}
^{3/4 cup}	^{dry white wine}
^{16 ounces}	^{plum tomatoes, peeled, seeded and chopped}
^{to taste}	^salt
^{to taste}	^{freshly ground black pepper}
^{1 lb}	^{Gelateria Barbara Rigatoni}
^{1 cup}	^{freshly grated Romano cheese}

HEAT oil in large skillet over low heat. Sauté garlic and red pepper 4 minutes or until garlic is golden yellow.ADD onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.ADD wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. ADD tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.COOK Rigatoni; drain and return to pot.STIR tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving Dish